These soft and chewy Almond Flour Chocolate Cookies taste rich and fudgy, like brownies! Loaded with chocolate flavor, they are the perfect cookie for chocolate lovers!
A grain-free version of classic chocolate cookies, these Almond Flour Chocolate Cookies have incredible texture and amazing rich chocolate flavor, just as advertised!
They’re ideal for those who follow a gluten-free or a grain-free diet, but all types of eaters will love them, as you can’t tell the difference!
If you’re like me and you’re both a chocolate fanatic and you can’t get enough of a soft and chewy cookie, this decadent treat is for you!
It’s the perfect addition to your holiday cookie exchange and is also perfect no matter the time of year.
Let’s discuss the simple ingredients for these fudge brownie cookies.
Ingredients for Almond Flour Chocolate Cookies:
Almond Flour: Taking the place of regular all-purpose flour, we use finely ground almond flour, which is naturally gluten-free and grain-free. Almond flour brings a light and fluffy texture to baked goods in addition to healthy fats, protein, and fiber.
Chocolate Chips: The majority of the chocolate flavor comes from melted chocolate chips. We melt the chocolate chips with butter into a lusciously creamy substance, which is then added to the cookies to serve as the bulk of the deliciousness.
I use semisweet chocolate chips, but dark chocolate chips work too.
Cocoa Powder: A small amount of cocoa powder helps enhance the chocolate flavor to back up the chocolate chips. I use cacao powder, which has a creamier, less bitter flavor.
Butter (or Coconut Oil): Unsalted butter or coconut oil gets heated up with the chocolate chips to generate a rich, smooth, and creamy melted chocolate mixture. This ingredient adds luscious buttery flavor and chewy texture.
Granulated Sugar: While the chocolate chips contain a good amount of sugar, we need another sweetener to get the sweetness just right. I use regular granulated cane sugar, but coconut sugar and brown sugar work great too.
Baking Soda: The leavening agent, baking soda prevents the cookie dough from spreading too much during the baking process and generates the crispy edges.
Sea Salt: A pinch of salt enhances the big bold chocolate flavor and makes the cookies taste richer. Don’t skip it!
Now that we’ve covered the wholesome ingredients, let’s make it!
How to Make Almond Flour Chocolate Cookies:
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Transfer ⅔ cup of chocolate chips and butter to a microwave-safe bowl and microwave for 20-second intervals, stirring in between each interval, until the chocolate has melted, about 80 seconds total. Allow this mixture to sit and cool while you move on to the next step.
Beat eggs, sugar, and vanilla extract in a stand mixer until well combined.
In a separate bowl, stir together the almond flour, cocoa powder, baking soda, and sea salt.
Pour the melted chocolate mixture into the mixer and mix until combined.
Similarly, transfer the dry ingredients to the mixer with the wet ingredients and mix until combined. Note that the cookie dough will be closer to a brownie batter consistency – this is normal. Mix in ⅔ cup of chocolate chips.
Use a small cookie scoop (or two spoons) to scoop mounds of dough onto the prepared baking sheet, 2 inches apart. If you’d like, you can press more chocolate chips into the tops of the top of the cookie dough, or skip this step for a classic crinkle cookie look.
Bake for 8-9 minutes, until the cookies have set up and have a crinkly look to them.
Allow the cookies to cool on the cookie sheet for at least 10 minutes before transferring them to a wire rack to finish cooling.
For chocolate crinkle cookies, press the top of each cookie into powdered sugar while they are still warm. This is entirely optional!
Storage Options:
- Room Temperature: Store cookies in an airtight container or a zip lock bag on the counter for up to 3 days
- Refrigerator: Refrigerate cookies in a sealed container for up to 6 days.
- Freezer: For longer storage, freeze cookies in a freezer bag for up to 2 months.
And that’s it! The next time you’re craving an ultra chocolatey treat, whip up this chewy gooey double chocolate cookie recipe!
If you love baking homemade cookies, also try these reader favorites.
More Gluten-Free Cookie Recipes:
- Almond Flour Oatmeal Cookies
- 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies
- Almond Flour Chocolate Chip Cookies
- Snickerdoodle Cookies
- Gluten-Free Sugar Cookies
Almond Flour Chocolate Cookies
Ingredients
- ⅔ cup (135g) granulated sugar *
- 2 large eggs
- 2 tsp pure vanilla extract
- ⅔ cup (120g) chocolate chips + ⅔ cup for mixing in
- 4 Tbsp (2 oz) unsalted butter melted, or 3 Tbsp coconut oil
- 1 tsp pure vanilla extract
- 1 ½ cups (150g) finely ground almond flour
- 4 Tbsp (30g) cocoa powder
- ½ tsp baking soda
- ¼ tsp sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Transfer ⅔ cup of chocolate chips and butter to a microwave-safe bowl and microwave for 20-second intervals, stirring in between each interval, until the chocolate has melted, about 80 seconds total. Stir in the pure vanilla extract. Allow this mixture to sit and cool while you move on to the next step.
- Beat eggs, sugar, and vanilla extract in a stand mixer until well combined.
- In a separate bowl, stir together the almond flour, cocoa powder, baking soda, and sea salt.
- Pour the melted chocolate mixture into the mixer and mix until combined.
- Similarly, transfer the dry ingredients to the mixer with the wet ingredients and mix until combined. Note that the cookie dough will be closer to a brownie batter consistency – this is normal. Mix in ⅔ cup of chocolate chips.
- Use a cookie scoop (or two spoons) to scoop mounds of dough onto the prepared baking sheet, 2 inches apart. If you’d like, you can press more chocolate chips into the tops of the top of the cookie dough, or skip this step for a classic crinkle cookie look.
- Bake for 8-9 minutes, until the cookies have set up and have a crinkly look to them. Allow the cookies to cool on the cookie sheet for at least 10 minutes before transferring them to a wire rack to finish cooling.
- For chocolate crinkle cookies, press the top of each cookie into powdered sugar while they are still warm. This is entirely optional!
Notes
Nutrition
Frequently Asked Questions:
Yes! Follow my recipe for Fudge Brownie Cookies https://www.theroastedroot.net/fudge-brownie-cookies/ to use regular all-purpose flour or gluten-free all-purpose flour.
Yes! In order to make the cookies dairy-free, swap the butter with coconut oil or dairy-free butter and use dairy-free chocolate chips.
I haven’t tested the recipe with an egg replacement like flax egg, so I’m not sure how they would turn out. My suspicion is they would be very crumbly without the eggs, as almond flour is delicate and needs the extra binding from the eggs.
For the best texture, stick with a finely ground almond flour. Almond meal is a coarser grind, which causes the texture to be a bit grainy instead of soft.
It sure doesn’t! Coconut flour is its own special animal, and requires more eggs and liquid than regular cookies. For this reason, I recommend sticking with a dedicated recipe for Coconut Flour Cookies.
Can I use dark chocolate chips and extra dark cocoa powder in place of the regular cocoa powder and chocolate chips?
Hi Mary! You can! The cookies will taste less sweet, but I actually love the idea of that as a dark chocolate lover, myself 🙂 Let me know how they turn out, and happy baking!
Could the batter be put in a square glass baking pan & baked liked brownies rather than making individual cookies?
Hi Sue! This is a great question! I haven’t tried this myself, but I think it would probably work. I would use a 8×8 or a 9×9 pan, and I would aim for 20-23 minutes. Let me know how it turns out!
Was thinking of using granulated monk fruit instead of sugar.
I love that idea, Elizabeth! Monk fruit sweetener (or any granulated sugar-free sweetener) should work great! Happy baking!
This recipe sounds yummy. Before I try them I’m trying to understand when to add the second vanilla extract (1 tsp). Kindly help.
My apologies for the confusion, Karen! Add the vanilla extract to the chocolate chips and butter mixture after melting them. Happy baking!